spicy squash soup

How To Make spicy squash soup

• 1

  First, bake the squash. Preheat your oven to 375F. Add a little water to the bottom of a baking dish or cookie sheet, and place squash halves face (cut side) down. Bake for 40 minutes or until the squash flesh is really soft. Let cool a little, then peel. In a large pot, melt butter and saute onion and garlic until soft. Add the chicken broth and potatoes, then bring to a boil. Cook until the potatoes are getting soft (about 15-20 minutes). Add the squash to the mix and mash until lumpy. Using a stick blender in the pot or move soup to a food processor, puree the mixture until smooth. Pour back into the pot, if you used a food processor. Add seasonings, sherry and cream and stir through. Heat soup but don't let it boil. Once hot, time to serve.
• 2

  Top with a dollop of sour cream and diced green onions if disired (we do)
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